In a wok, preheat the oil to 375 degrees F.,In a baking dish, toss the shrimp with the Asian spice and lime juice.,______,Gradually add the water, whisking until the batter is smooth and thick enough to lightly coat the back of a spoon.,Place the shrimp in the batter and toss to coat.,Unroll the katafi, a small amount at a time, and cut into lengths the same size as the shrimp, about 4-inches.,Spread the cut katafi on a work surface and cover with a damp towel to keep from drying out.,One at a time, lay the shrimp on the cut katafi and roll to completely wrap inside.,In batches, add to the oil and fry until golden brown, about 2 minutes.,Remove and drain on paper towels.,To serve, place the shrimp in the lettuce cups.,Drizzle with the hoisin sauce and sprinkle with the pickled vegetables.,Serve immediately.,In a small bowl, blend all the ingredients.,Keep in an airtight container until ready to use.,Combine the vinegar, sugar, garlic and pepper in a small saucepan.,Bring to a boil and cook for 3 minutes.,Remove from the heat.,Place the onions and celery in a food processor or blender and process on high speed until smooth.,With the machine running, add the vinegar mixture in a steady stream through the feed tube.,Add the hoisin sauce and process until smooth.